Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 14 January 2026 | Viewed by 884
Special Issue Editors
Interests: starch and starchy food; cyclodextrin; delivery related emulsion; hydrogel; nanoparticles
Special Issues, Collections and Topics in MDPI journals
Interests: nanotechnology; nutrient delivery system; functional characteristics; digestibility; biomimetic plant foods; nutraceutical properties
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The first edition of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/PZ7RUW6IJ2) was a great success and gained the attention and interest of many scholars. I would like to take the opportunity here to thank them for their contributions and support. As the topic continues to attract the attention of scholars and play a pivotal role in this area of research, we are looking forward to the launch of the second edition of this Special Issue.
Starch, which is the primary component of natural foodstuffs, has been a focus of increasing attention due to its extended functions in food products. This is because of its unique properties, which render it suitable for a wide range of applications in the food industry. Resistant starch, in particular, can provide a longer lasting effect in the body, which is beneficial for individuals who need to control their blood sugar levels or lose weight. By slowing down the digestion process, starch can help to reduce the glycemic index (GI) of a food, making it a more suitable choice for individuals with diabetes or those who are trying to maintain a healthy weight.
Furthermore, starch's ability to combine with other components in food products to create complex structures offers exciting possibilities for the development of new textures and characteristics that are not feasible with traditional ingredients. For instance, by utilizing starch in combination with other components to form nanoparticles, emulsions, or liposomes, it is possible to create foods that have a chewier or more textured consistency, thereby enhancing the overall eating experience.
The unique properties of starch render it an essential component in natural food products. Its resistance to digestion, ability to form complex structures, and processing and digestion characteristics offer valuable benefits to both food manufacturers and consumers. As the demand for healthier and more sustainable food products continues to grow, the role of starch in the food industry is likely to expand.
The aim of this Special Issue is to present the latest research in the fields of (i) starch and starch-based food processing, and starch structure modification; (ii) the application of modified starch; (iii) the function of starch-based food; (iv) starch-based novel materials, including nanoparticles, emulsions, liposomes, hydrogels, etc.
Dr. Jinpeng Wang
Dr. Chao Qiu
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- starch and starch-based food processing, and starch structure modification
- the application of modified starch
- the function of starch-based food
- starch-based novel materials, including nanoparticles, emulsions, lipsomes, hydrogels, etc.
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